Ingredients

• 2 TBSP olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 TSP ground ginger
• 2 TSP curry powder
• 2 TSP sea salt
• 1 TSP ground cumin
• 1 med-large cauliflower, cut into florets
• 2 10oz bags frozen butternut squash (or fresh)
• 2 cups vegetable broth
• 1 can coconut milk
• 1-2 TBSP coconut aminos
• apple cider vinegar to taste

Instructions

1. Saute onion in olive oil in a large pot over medium heat.
2. Add garlic, ginger, curry powder, salt, and cumin. Saute for about 1 min.
3. Add cauliflower florets and squash, stir to coat with spices.
4. Stir in broth and coconut milk. Simmer for 20 minutes or until veggies are softened.
5. Blend in blender or use immersion blender to puree until smooth.
6. Add coconut aminos and a splash of apple cider vinegar.
7. Salt and pepper to taste.
8. Garnish with chives and a drizzle of coconut milk.